As we all know, different regions have different eating habits and dining etiquette. As an important part of western etiquette, the development and evolution of dining etiquette have focused on the change of Western etiquette concept.

In western food, there are six dishes in the following order:

1. Appetizers. Appetizers are usually served cold or hot. Common varieties include caviar, foie gras, lox, baked snails, etc.

2. Soup. Western soup can be roughly divided into clear soup, cream soup, vegetable soup, and cold soup.

3. Side dishes. Fish dishes are usually served as the third course of Western food. Species include a variety of fish, shellfish, and mollusks.

4. Main course. Meat and poultry dishes are the fourth courses of Western food. The raw materials of meat dishes are generally sheep, chicken, and other parts of the meat.

Vegetable dishes. Vegetable dishes can be arranged after or served alongside meat dishes. It's also a side dish. Vegetable dishes are called salads in Western food.

5. Dessert. Dessert in Western food is eaten after the main course and can be counted as the sixth course. Technically, it includes everything that comes after the main course, such as pudding, pancakes, ice cream, cheese, fruit, and so on.

6. Coffee or tea. The last dish of Western food is a drink, coffee, or tea. Coffee is usually taken with sugar and light cream. Tea is usually served with peach slices and sugar.

In western food, soup is not the main course, but it is an essential part.

Clear soup is a soup made from chicken or fish, which removes fat. A bisque is a soup made by adding flour, butter, cream, and egg yolks. In addition to the main ingredients, soup is often placed on the surface of some small ingredients as decoration.

According to the cooking habit of Western food, especially French food, the soup base (stock) is made first, also called the base soup. Basic soup is putting animal raw materials containing rich protein and colloidal substances into a pot and boil with water, so that the nutrients of the raw materials dissolve in water, and become a soup with rich nutrition and a fresh taste.

The basic soups used in Western cuisine are generally chicken soup and fish soup. These two kinds of soups are cooked with old chicken and chicken racks, fish bones, and fish head as the main ingredients, together with flavored vegetables (onion, carrot, celery), spices (sesame leaves, pepper seeds, thyme, etc.).

Soup raw materials and water ratio should be mastered, too much water soup taste is not strong, and too little water soup quality is easy to mix. The normal ratio of raw material to water is 1:3. When making, use low heat to boil for a long time, and the aroma of raw materials fully boiled into the soup.

Let's look at the recipe for a creamy tomato bisque:

Main ingredient

2 tomatoes

1 potato

1 carrot

40g butter

Half an onion

50ml of whipped cream

10 g sugar

3g pepper powder

Salt 3 g

1. Cut the tomatoes into small pieces and puree them in a blender.

2. Dice potatoes, carrots, and onions.

3. Melt butter in a pan over low heat.

4. Add onion and fry until fragrant.

5. Add tomato puree, sugar, and 150ml water.

6. Put potatoes and carrots on the boil after the fire boils, and then simmer for 5 minutes.

7. Add whipped cream, pepper, and salt to taste.